California Caviar Company - PowerPoint Presentation

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California Caviar Company

is a global leader in the production of sustainably farmed caviar, supplying top chefs and caviar connoisseurs worldwide. Owned and operated by Deborah Keane — the “Caviar Queen” — a renowned tastemaker and caviar master who built a fully vertically integrated spawn-to-serving enterprise. Keane’s commitment to preserving the world’s delicate resources, coupled with a passion for producing the finest, premium caviars, sets a new standard for the caviar industry.

EVERYDAY INDULGENCE

EGG-story

EVERYDAY INDULGENCEEGG-story

CALIFORNIA CAVIAR’S

Under the leadership of Deborah Keane, founder, and CEO, California Caviar Company (CCC) is proud to be the first woman-owned and woman-run caviar company in the world. With Keane’s expertise, impeccable palate, and inexhaustible caviar knowledge, CCC marries this age-old delicacy—once enjoyed by the great Pharaohs of Egypt—with modern culinary trends, illustrating the versatility of this timeless ingredient. Collaborating with other industry pioneers, marine biologists, and ecotoxicologists, she raised the standard for quality, compliance & sustainability.

Caviar is possibly the world’s finest savory nutrient-rich, immune-boosting food, and, as a woman-owned and operated company, we continuously strive to find innovative methods to raise awareness and distribute this undiscovered über-superfood. From the creations of her expertise and our Michelin-star chefs, CCC brings this everyday indulgence to the hearts, minds and palettes of caviar connoisseurs and novices alike.

First sustainable caviar company in the U.S. in 2007

First woman-owned and operated caviar company in the world

First woman-owned fish farm in the state of California

First and only vertically integrated spawn-to-serving American caviar company

First exclusive North American importer for no-kill caviarFirst to be granted the master patent for no-kill caviar in the U.S..First to have perishable items listed on Gilt (10+ million members) andRue La La (8+ million members)First Caviar Chefs master program for Michelin-star chefsFirst and only Caviar Kid® line, a nutritious and educational snack pack for childrenFirst pressed caviar in the U.S., produced for Chef Jacques PépinFirst to introduce Caviar Bumps to the public at Pebble Beach Food & Wine Festival

FIRSTS

WOMAN-OWNED. WOMAN RUN.

What’s Next

What’s NextOLD WORLD TRADITIONS MEETS NEW WORLD INNOVATION

“The U.S. caviar industry is similar to the wine world in the late 1960s. In the early days, it was enjoyed as a seasonal, celebratory indulgence. With increasing product availability comes accessibility, and finally caviar can be an everyday indulgence.” —Deborah Keane

CALIFORNIA CAVIAR

EVERYDAY INDULGENCE

We care our about resources. We put back what we take out.

We’re committed to preserving our environment in everything we do.

TODAY

INTEGRITY

SUSTAINABILITY

RELIABILITYCalifornia Caviar Company is the only farm with the experience and rights for this proprietary and skilled process.No-kill, cruelty-free caviar will change the industry from the perspective of consumers and farms. CCC will be a leader on responsible farming practices and harvesting techniques, while increasing production, sustainability, and customer satisfaction.Implementation of the no-kill caviar initiativeNo herbicides. No pesticides. No preservatives. No hormones.

We control every step of production—from our farm to your table. Transparent and traceable, no one touches our caviar, except us.

ACCESSIBILITY

Worldwide, there has been a boom in fish farming, making caviar available and affordable for all.

INNOVATION

With education, traditional attitudes are changing and there is a new respect for the many health benefits of caviar. And for everyday, it’s a flavorful and rich addition to your favorite dishes.

TOMORROW

The Farm

EVERYDAY INDULGENCEThe Farm

FIRST PART OF VERTICAL INTEGRATION:

FARM FACTS: THE PERFECT SUSTAINABLE GROUNDWATER LOOP

California Caviar Company has firmly been dedicated to sustainability since launch in 2007. One of our main goals was to bridge the gap between Old World traditions and New World innovations, and to protect the delicate resources that allow us this natural gift. With the addition of our new farm, CCC not only closed the vertical integration gap, but has raised the standard for the American caviar industry by focusing on sustainable aquaculture, innovation and education. We are considered a leader by the U.S. Fish and Wildlife Service, who has begun using our model as the template for other farms. Seeking to raise awareness about the benefits and uses of caviar, we have developed the Vault program for our caviar chefs. Top chefs, including Jacques Pépin, Dominque Crenn, Cat Cora, Matt Accarrino, Fabio Vivianni, Peter Armellino and Eric Anderson, are invited to learn how to biposy, harvest and produce custom caviar.

Our farm is completely sustainable in its nature and operation without the use of pesticides, herbicides, hormones or antibiotics. We take our natural water source from our aquifers on property to supply our tanks and ponds. After it filters through our farm, our nutrient-rich water goes to our neighbors to irrigate their fields for their cattle the goes back into the ground to replenish our aquifers.

It is a perfect loop — what we take out, we put back.

Harvesting

EVERYDAY INDULGENCEHarvesting

COMPLETING VERTICAL INTEGRATION WITH:

CAVIAR CHEFS

Tank Time

Biopsy

EXTRACTION

HARVEST

Screening

No Kill

ExtractionRinsingPACKINGINDULGING

We achieve vertical integration by controlling every step of production from our

farm

to your table.

Accolades

EXPERTISE + EXPERIENCEEVERYDAY INDULGENCE

Accolades

CALIFORNIA CAVIAR COMPANY

Looking back at the past 14 years, Deborah Keane feels blessed for the opportunities to teach at the legendary Degustibus Cooking School, Johnson & Whales, and the Culinary Institute of America. She has lectured at the Woman Chefs and Restaurateur Conference and Pebble Beach Food & Wine.

Deborah conducted seminars at the American Institute for Wine and Food, Chevalier du Tastevin, and Les Dames d’Escoffier.

In the media, Keane has been featured alongside culinary royalty including Armon Petrossian and Thomas Keller, and has been featured and interviewed in The New York Times, Wall Street Journal, Food & Wine Magazine, Travel & Leisure, Huffington Post, ABC, E! and CNBC.

Keane has been invited to prestigious events from the James Beard Foundation Awards to the Oscars and Golden Globes.

Licensing

Licensing & AssociationsLICENSING

Sausalito Business License · U.S. Fish & Wildlife Import/Export License · Permit to Operate, County of Marin Environmental Health Services Permanent Food Facility License · Food & Drug Administration (FDA) Food Facility Registration/Bioterrorism Act · Aquaculture Facility Registration · Alcoholic Beverage Control (ABC) Permit · California Environmental Reporting System (CERS) Certification · Hazard Analysis Critical Control Point (HAACP) Certifications: Deborah Keane, CEO; Stephanie Gott Eburah, Culinary Director; Martha Ramos, Production Manager · Seller’s Permit, California Board of Equalization · Good Manufacturing Practices (GMP) Certificates: ServSafe CA/National Restaurant Association (NRA) Food Handler · ServSafe Food Protection Manager

EVERYDAY INDULGENCE

CALIFORNIA CAVIAR COMPANY

ASSOCIATIONS

World Sturgeon Conservation Society · World Sturgeon Organization · Sustainable Seafood Watch · National Association of Professional Women · James Beard Foundation · Culinary Institute of America · Women Chefs and Restaurateurs · Johns & Whales · Les Chevalier du Tastevin · Les Dames d’Escoffier · Pebble Beach Food & Wine · McCall Motorsport and The Quail, a Motorsport Gathering · Sausalito Chamber of Commerce Member